Panda Express Orange Chicken
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Make Panda Express Orange Chicken at home with this easy recipe! Crispy, golden chicken bites fried until crackly and light, then drenched in a glossy orange sauce that’s sweet, tangy, garlicky, and just spicy enough to make you go back for another bite. The sauce clings to every ridge of the crunchy coating, pooling slightly in the creases and shining like lacquer. It’s bright citrus, warm ginger, sharp garlic, and caramelized sugar all wrapped around juicy chicken. This is sticky-finger, second-helping, don’t-talk-to-me-while-I’m-eating kind of good.
Table of Contents
WHY YOU’LL LOVE THIS PANDA EXPRESS ORANGE CHICKEN RECIPE
- Crispy chicken that stays juicy inside
- Glossy, bold orange sauce with real citrus flavor
- Better-than-takeout at home
- Adjustable heat level
- Crowd-pleasing and completely craveable
Panda Express Orange Chicken
There are certain things you order every single time at a restaurant. For me? It was ALWAYS the orange chicken at Panda Express.
That glossy, sticky sauce. The crispy coating that somehow survives being drenched. The balance of sweet, tangy, and just a little heat. It’s comfort food with personality.
And once I figured out how to recreate Panda Express orange chicken sauce at home with real orange zest, fresh juice, garlic, and ginger… I stopped settling for the food court version.
The trick is temperature. Hot oil gives you that crisp shell. A properly thickened sauce gives you that lacquered finish that clings to every inch instead of sliding off.
And you don’t toss the chicken until the sauce is glossy and ready.
This isn’t rushed cooking. This is controlled chaos. And it’s worth every step.
INGREDIENT NOTES
- Boneless Skinless Chicken Breasts: Cut into evenly-sized pieces so they cook uniformly.
- Flour + Cornstarch: The combo creates a lighter, crispier coating than flour alone.
- Fresh Orange Juice & Zest: Real citrus makes all the difference.
- Rice Vinegar: Adds sharpness and acidity to balance the sugar.
- Sesame Oil: Brings warmth and depth to homemade Panda Express orange chicken sauce.
- Red Chili Paste: Adjust the amount to match your heat preference.
VARIATIONS
Spicier Version: Double the amount of chili paste or add red pepper flakes.
Orange-Lemon Blend: Replace half of the orange juice with lemon juice for sharper citrus flavor.
Air Fryer Option: Air fry coated chicken pieces at 400°F until crisp, then toss in the sauce.
Honey Orange: Replace some of the sugar with honey for deeper sweetness.
Sesame Finish: Sprinkle Panda Express orange chicken with sesame seeds before serving.
SERVING SUGGESTIONS
- Enjoy with steamed rice or Panda fried rice for the full takeout experience.
- Pair with our Thai Pineapple Fried Rice to really bring out the citrus flavors.
- Serve this Panda Express orange chicken recipe family style with egg rolls.
- Add steamed broccoli or snap peas to round out the plate.
- Spoon saucy chicken pieces into lettuce cups for a lighter option.
ORANGE CHICKEN PANDA EXPRESS FAQ
Pay close attention to the oil temperature. If it’s too low, the coating will simply absorb the oil instead of crisping. Cook in small batches to avoid overcrowding, and let the oil come back to temp before adding more.
Yes. Allow it to cool, then store the sauce in the refrigerator for up to 3 days. Reheat gently before tossing with fried chicken pieces.
As written, this version of Panda Express orange chicken is mild. But you can increase the amount of chili paste for more heat.
You can, but the texture won’t be as crisp.
When recreating orange chicken from Panda Express, the key to that signature texture is the flour-and-cornstarch combination.
Cornstarch lightens the coating and promotes crisping, while flour provides structure.
Maintaining oil between 350°F and 375°F is critical. Too cool and the chicken absorbs oil. Too hot and the exterior browns before the inside cooks through.
The sauce thickens because of the cornstarch slurry added to hot liquid. When it reaches a simmer, the starch activates and creates that glossy, clingy finish.
Wait to toss the chicken only once the sauce is fully thickened. That’s how you keep crispness intact as long as possible.
DONNA’S PRO TIPS
- Fry in small batches to maintain oil temperature. And double-check the temp before frying each batch.
- Let fried chicken drain briefly before tossing. This keeps things less greasy and helps the sauce cling.
- Simmer sauce until glossy, not watery. It should be nice and thick!
- Toss quickly and serve immediately for maximum crispiness.
- Prep all sauce ingredients before frying. This recipe moves fast.
- Garnish with sliced green onions right before serving for freshness.
TOOLS NEEDED
- Heavy Dutch Oven or Stockpot: Consistent heat means stable frying.
- Candy or Oil Thermometer: Temperature control matters for best results.
- Slotted Spoon: To safely remove chicken pieces from the hot oil.
- Mixing Bowls: To set up the dredging station.
- Saucepan: For building the homemade Panda Express orange sauce.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Crispy fried chicken + glossy orange sauce
- Real orange juice and zest matter
- Keep oil between 350°F–375°F
- Cornstarch = crisp coating
- Toss only when sauce is thick
- Best served immediately
- Sticky, sweet, totally worth it
Panda Express Orange Chicken
Ingredients
FOR THE CHICKEN
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 cup whole milk
- 1 large egg
- 1 tablespoon vegetable oil
- Vegetable oil, for frying
FOR THE SAUCE
- 1 tablespoon sesame oil
- 1 teaspoon red chili paste
- 1 tablespoon minced garlic, about 3 cloves
- 1 tablespoon minced fresh ginger, about 1-inch piece
- 1 tablespoon light soy sauce
- 1 tablespoon orange zest
- 1/4 cup rice vinegar
- 1/2 cup granulated sugar
- 1/2 cup fresh orange juice
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced
Instructions
- HEAT OIL: Pour vegetable oil into a heavy Dutch oven or stockpot to about 4 inches deep. Heat to 375°F over medium heat.
- MAKE DRY MIXTURE: In a shallow bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon fresh ground black pepper, 1 teaspoon garlic salt, and 1/2 teaspoon onion powder.
- MAKE WET MIXTURE: In a separate bowl, whisk together 1/2 cup whole milk, 1 large egg, and 1 tablespoon vegetable oil until smooth.
- COAT CHICKEN: Dip the chicken pieces into the milk mixture, then into the flour mixture, coating evenly.
- FRY: Carefully add several coated chicken pieces into the hot oil. Fry for 2 to 3 minutes until light golden brown and cooked through. Maintain oil temperature between 350°F and 375°F. Remove with a slotted spoon and drain on paper towels. Repeat in batches.
- MAKE SAUCE: In a saucepan over medium heat, add 1 tablespoon sesame oil. Stir in 1 teaspoon red chili paste, 1 tablespoon minced garlic, and 1 tablespoon minced fresh ginger. Cook for 1 to 2 minutes until fragrant.
- ADD LIQUIDS: Add 1 tablespoon light soy sauce, 1 tablespoon orange zest, 1/4 cup rice vinegar, and 1/2 cup granulated sugar. Stir to combine.
- THICKEN: Whisk 1 tablespoon cornstarch into 1/2 cup fresh orange juice until smooth. Pour into the saucepan and simmer for 2 to 3 minutes, stirring constantly, until thickened and glossy.
- TOSS: Add the fried chicken to the sauce and toss until fully coated.
- SERVE: Garnish with 2 green onions, thinly sliced if desired and serve immediately.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Post originally published April 18, 2022, updated and republished March 2026
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Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I tried making this to copy the Panda Express orange chicken that my wife loves, and it turned out really well. We were both surprised at how close it compares, while having that home-cooked flavor that makes it all the better!
Where do you find the chili, orange and garlic paste??
Herbs are found in the Produce Department, they have Garlic paste. Where I live we shop at Albertsons and the red chili 🌶️ pepper paste is found on the isle that has ethnic food (Mexican, Oriental, Thai). If you still can’t find the items ask an employee of the store, they can usually direct you to the area.
Hope this helps you, Mary 😊
I’m wondering if you can use chicken thighs and if not what the reasoning for that is. I’m just curious. I’m not a chicken breast person but if there is a reason that they are a better choice then it makes it easier!!
Im sure boneless skinless thighs would be delicious in this as well. Use the cut of meat you prefer! My husband prefers thigh meat too!
Will these cook in an air fryer
this recipe is amazing! I followed it step by step, and the Panda Express Orange Chicken turned out to be a delightful masterpiece. Donna and Chad’s recipes on The Slow Roasted Italian never disappoint!
Hi Justin!
We’re so glad that you enjoyed our recipe!
TSRI Team Member,
Devlyn
Donna and Chad, you’ve done it again! This Panda Express Orange Chicken is a knockout. I couldn’t believe how close it tasted to the restaurant version.
Hi Andrew!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
Wow! This copycat recipe produced a dish that is truly a replica of panda’s orange chicken. It took a bit longer to prep and cook but truly worth it. I added sautéed green, red, and orange sweet peppers and sliced onions tossed with some of the sauce and made my own ginger/garlic paste and cooked the scallions with the basmati rice – truly delicious. Hubby loved it – now I will only order panda when I am feeling lazy. Great recipe- thanks!!
Hi Jen!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
Loved it!
Unfortunately Panda has no restaurants in the Netherlands yet.
So we have to make our own.
Brings me back into the holiday vibe!
Thanks!
Hi Mar!
I’m glad you enjoyed the recipe!
TSRI Team Member,
Devlyn